| Pear Mincemeat Strudel | Pastries & Pies |
|
1 cup prepared mincemeat
2 ripe but firm pears, peeled, cored and diced 1 tbsp. brandy 1 tbsp. lemon rind 1 tbsp. fresh lemon juice 1/4 cup sugar |
4 tbsp. canola oil
2 tbsp. butter,melted 8 sheets phyllo dough(14"x18") 6 tbsp. fine dry bread crumbs Icing Sugar for dusting from "Eating Well" Dec./96, altered by Noreen |
1.Preheat oven to 375¼F. Lightly oil a baking sheet or spray it with a nonstick cooking spray; set aside.2.In a large bowl, gently combine mincemeat,pears,brandy, sugar, lemon juice and rind. In a small bowl combine oil and melted butter.
3.Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp towel. Place a dry kitchen towel with a long edge toward you on the work surface. Sprinkle the towel with 1 tsp. breadcrumbs. Lay 1 sheet of phyllo on the towel. Starting at outside edges and then working toward the centre,lightly brush the phyllo with oil/butter mix. Sprinkle with 1 tbsp. breadcrumbs. Lay another sheet of phyllo on top; brush with oil/butter and sprinkle with crumbs.Repeat with 6 remaining sheets of phyllo,lightly brushing with oil/butter and crumbs between each layer.Reserve some oil/butter for top of rolled strudel.
4. Mound the filling in a three"wide strip along the long edge of the phyllo stack, leaving a 2"border at the bottom and sides. Fold the short edges in and, starting at the long edge nearest you, roll the filling and phyllo into a cylinder, using the towel to help lift as you roll. Roll up firmly but not too tightly, to allow room for expansion. Carefully transfer the strudel, seam side down, to the prepared baking sheet. Brush the top with the remaining oil/butter. With a serrated knife, cut several slits diagonally across the top of the strudel. ( The strudel can be prepared
*INGREDIENTS*
*DIRECTIONS*
ahead to this point. Cover with plastic wrap and place in freezer until frozen, then wrap well in plastic wrap followed by aluminum foil and store in the freezer for up to 1 month. Do not thaw before baking.)
5.Bake for 40 to 50 minutes, or until the phyllo is golden and the filling is bubbling. Use a wide metal spatula to transfer the strudel to a serving platter. Dust with icing sugar. Serve warm or at room temp., with icecream.(The strudel is best served within a few hours of baking, because the phyllo becomes soggy over time. If necessary, recrisp the strudel by reheating at 350¼F for 15 to 20 minutes before serving.
Makes 8 servings.